What I love about roasting chicken is that not only do you get delicious, tender chicken to eat but after you remove the chicken from the bone, you can use the carcass to make one of the most flavorful bone broths in the world! Bone broth is full of countless nutrients like amino acids, vitamins, minerals, as well as gut healing nutrients like L-glutamine and collagen. Check out my article for more information on the amazing health benefits of bone broth! Here is a link to my turkey broth I make with the turkey carcass from Thanksgiving, but you can sub the chicken carcass for turkey.

When you finish making your broth, there are a number of different ways you can incorporate it into your cooking. You can always drink it plain and sip on with meals to aid in digestion or drink throughout the day. I happen to LOVE making super easy base soups with just a few vegetables and broth then blend together. They are great for having on hand and adding in extra protein like ground beef or roasted chicken or perhaps throw some roasted veggies on top. A few of my favorites are Beet-Fennel-Parsnip, Butternut Squash-Rutabaga, and my very favorite Rutabaga Leek Soup which is my take on the classic potato-leek soup.